Then, there are the desserts that look unassuming and unexceptional, but they blow the popular choices out of the water. These mini-bundts are in that category. You know, the how-is-this-so-good-I-can’t-stop-eating-it category.

And they’re pretty healthy, too! These pumpkin cakes might be a baking miracle. They have no butter (I’m not counting the icing here) and they’re gluten-free. Let’s do a happy dance!

I’d like to do a shout-out here to my fellow bloggers who also work full-time on top of blogging. I’m not sure if anyone really takes the time to think about what it takes to essentially work two jobs. Every day, those of us who blog on the side engage in a crazy balancing act.

In case you think this is one of those my-life-is-crazier-than-yours assertions, it’s not. I’m not living your life, so I can’t speak to your stress level or the amount that you need to get done on a daily basis. Honestly, our modern lives dictate that we all engage in way too much at the same time. Every friend of mine is a professional when it comes to multitasking.

So as you observe these pumpkin mini-bundts that are not just smothered with lovely maple icing, but that are also gluten-free, remember that I probably baked them in the dead of the morning before rushing off to my day job wrangling teenagers. That will make them more delicious, right?

This my favorite pumpkin cake recipe, bar none. The fact that it’s gluten-free is just an accidental bonus. Kenny, who dislikes all things pumpkin, loves this recipe. He gobbles it up every time. And even better, there’s no mixer required. It’s just adding dry ingredients to liquid in a bowl. Simple!

What makes this pumpkin cake so irresistible is the oat flour. I know I’ve been promoting oat flour ever since this blog began, and it’s not because Bob Red’s Mill is paying me (they’re not, but I wouldn’t mind). It’s because gluten-free oat flour gives a special consistency to cake, making it even denser and more moist than cake baked with flour. If you haven’t tried it, in the name of all things holy, do it now.

And as for the maple icing, I strongly prefer an easy stovetop icing to a glaze. Glazes are nice, but this is much thicker and has more of a strong maple flavor, providing a perfect complement (yes, it’s spelled that way in this usage) to the pumpkin.

Well, kids, I gotta vamoose. I have a bazillion things to do because, well, I have two jobs and three small kids on the side. But I’ll catch you next week!

Preheat the oven to 350. Spray a mini-bundt pan with cooking spray and set aside.

In a large bowl, mix all the dry ingredients except the sugars until well incorporated. Set aside. In a medium-sized bowl, combine the eggs and sugars and mix well. Add the pumpkin and oil and stir again. Add the wet ingredients to the dry and beat until a smooth batter has formed.

Spoon the batter into the mini-bundt molds, filling up about three-quarters of the way. This recipe makes about 18 little cakes, so you might have to bake two batches depending on the size and yield of your pan.

Bake for 20-25 minutes until a toothpick inserted into the center comes out clean. Cool completely and remove the cakes carefully from their molds.

When the cakes are out and ready, make the icing. Melt the butter and maple syrup in a saucepan, stirring to combine over low-medium heat. Remove the pot from the heat and add the powdered sugar, stirring until fully incorporated.

I fulfill many roles in life: wife, mother, teacher, everlasting learner.
This site is dedicated to one role that expresses my creativity in ways that I find consistently challenging and rewarding: baker.
Inventing new ways to enhance food, especially if that food involves chocolate or peanut butter (or both!), is a passion of mine. I look forward to sharing my ideas with you.

You know how much I love peanut butter by now, right? Because I really, really, reallyreally need that fix every day. Preferably in some kind of peanut butter cup, but I’ll take the stuff straight up as well. Stirred, not shaken. With a spoon!

Years ago, I was part of a tour group in a foreign country. We stopped in a grocery store, and there on the shelf was a jar of Peter Pan, imported and outrageously marked up in price. I bought it immediately and without any hesitation, despite the fact that everyone in my group was mocking me for spending so much on a jar of peanut butter.

Well, folks, the laugh was on them. I sat on the tour bus, opened the jar, inhaled the sweet aroma and looked up, only to realize that the entire bus was eyeing my Peter Pan with what can only be described as mad lust. And for the rest of the trip, people kept asking if they could have a taste. They missed it so much, you see, and I was the smart one. I was also nice and shared, but not after a whole lotta “I told you so” lectures.

I love the idea of a cookie jar. Growing up, that wasn’t something we had in our house. We had plenty of dessert options, mind you. Just not an actual jar with cookies inside. As a result, it’s always been sort of a dream for me to have a cookie jar.

Except, well, they’re often ugly. And breakable. And most aren’t airtight, so the cookies go bad faster. And when kids get home from school (or their exhausted teacher mom), a cookie isn’t necessarily the answer. Sometimes you want cake. Amazing snack cake. No, not Little Debbie’s (though I do miss those hydrogenated suckers). Healthy, delicious, homemade pumpkin snack cake.

I’ve got to post something kind of healthy. It’s been candy bars and cola all week long. Consider this recipe equally delicious, but a little less crazy than black cherry cola cake and Baby Ruth brookies.

Of course, it’s a peanut butter recipe. I have a rule when it comes to gluten-free baking: chocolate or peanut butter (or both) has to make an appearance. I don’t know about you, but I still haven’t mastered the GF yellow cake. It’s on my baking bucket list, but as yet, no progress. I’ll keep working on it.

Chocolate and peanut butter are both strong flavors, and they work well with my favorite of all gluten-free flours: oat flour. It has to be certified GF, by the way. Just remember that. I wouldn’t put oat flour in more delicately-flavored desserts, but in peanut butter cookies? Fo sho. For an added bonus, these puppies just happen to be vegan. Eat that, all y’all!

This Post Has 18 Comments

These are the cutest little bundt cakes, Mir! I would actually choose these over a chocolate treat any day. And I love the maple icing too, such a great touch! I bet these would be the hit of Thanksgiving!!Gayle @ Pumpkin ‘N Spice recently posted…Roasted Maple Sweet Potato Breakfast Skillet

Mir, I agree!!! hats off to the bloggers who also work full-time jobs! you guys ROCK! it’s gotta be so hard. . I have no idea. . because I use the day time to get so much done. . and I love these mini bundt cakes!!!!! that maple icing looks so good and hooray for the oat flour!!!! love these!Alice @ Hip Foodie Mom recently posted…Hot and Spicy Cheesebread Stuffing with Jones Bacon

Girl, I total get what you’re saying about working full time and having a blog. I have very demanding job and it’s sometimes exhausting to keep up with that and all things blogging, but I just can’t imagine my life without both now. It’s just so much fun and all of you are all such fantastic friends! I also can’t imagine my life without these pumpkin mini bundts because whoa!Rachelle @ Beer Girl Cooks recently posted…Pumpkin Cheesecake, Bourbon Whipped Cream + GIVEAWAY

I totally agree, hats off to you guys who also work full time with the blog.
Blogging itself is a full time job on its own, I don’t think I can manage both! Love these cakes, mini dessert is always the best and the icing sounds delish!Manali @ CookWithManali recently posted…Blueberry Chutney with Almonds

I want to shake the hand of whoever came up with the mini bundt pan. Thanks for making the world just a little bit cuter, whoever you are! 🙂 These look fantastic! That maple icing is where it’s at!Amanda recently posted…Deep Dish Oatmeal Fudge Bars

The fact you made these before work makes me want to bow down to you. I’m a morning person but I can’t be in the kitchen that early, ever. Love these!Dorothy @ Crazy for Crust recently posted…Double Chocolate Cream Pie

These look fabulous Mir! I’m sure I could pop a whole lot of these in my mouth! 😮 Love that the frosting is maple too. Yum! And any dessert I don’t have to drag my mixer out for is an absolute plus. Thanks for the shout-out to the full-time working peeps. It IS stressful. We got this though!Michele @ Alwayzbakin recently posted…Chocolate Covered Pumpkin Pie Pops